Easy Vegan Curried Mashed Eggplant. All made in one pot, and just under 30 minutes. Serve as a dip with flatbread or with curries or Dals. Add beans, chickpeas or seitan to make a complete meal!t
This recipe is gluten-free, vegan, soy-free, and full of flavor!
There is also a Stovetop and an instant pot option.
The name for this dish in India is Baingan Bharta.
Baingan Ka Bharta is a simple and gorgeous recipe, that lends a finger-licking tang to the humble eggplant. Also called Eggplant Bharta, this recipe is an exciting Indian variation of Baba Ganoush, that packs in a subtle zing and sharpness, masked in delectable smoky undertones.
I added a touch of coconut cream to make it creamy, but traditionally, it doesn’t need it. Simply add water instead.
How to Serve Bharta, Eggplant Mash
Eggplant Bharta or Bhurta is truly a versatile dish. Serve it as an entree with piping hot roti, or top it on mini bite-sized naans or as a dip. Either way, you will have made a wonderful addition to your menu.
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Easy Vegan Curried Mashed Eggplant
- 2 tsp olive oil
- 1/2 tsp cumin seeds
- 1 onion chopped
- 1- inch ginger finely chopped
- 5 cloves of garlic finely chopped
- 1 hot green chili such as serrano - finely chopped
- 1 tsp turmeric
- 1 tablespoon of medium curry powder
- 1/2 tsp ( garam masala
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1 large tomato diced
- 1 tablespoon of tomato purée
- 1 large eggplant peeled and cubed into small about half an inch cubes
- 1 tsp salt
- 1/2 cup 125 ml of coconut milk or water if you don't like coconut
- 1/3 cup 48.33 g peas
- 1/4 bunch of cilantro diced
- Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili, and a good pinch of salt. Cook for 3 minutes.
- Add all the ground spices and mix well. Then add the tomato and allow it to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.
- Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.
- Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for an additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted) then add the peas and cilantro and mix in. Remove from heat.
- Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.
- Stovetop instructions:
- Follow step 1 and 2 over medium heat in a skillet. Add the eggplant and cook for 2 mins to brown some edges. Add salt and water. Cover and cook until the eggplant is tender.
- Mash the eggplant. And continue to cook for another 5-8 minutes. Taste and adjust the salt and flavor. Add liquid smoke if needed. Add peas and cilantro and take off heat.